Category: indian

A South Indian soul-food, complete with a step by step video tutorial!

Okay, so I lied.

This actually is NOT an Ankitha Gadag original recipe. It is actually passed down from generations within the Gadag family clan. So thank you Mama for sharing the recipe!

Admittedly, this is not the healthiest of recipes… but trust me it’s worth the indulgence. There is a series of Indian “street foods” that are worth every calorie. Amongst them, a few of my favorites are: Panipuri, Bhelpuri, Samosas, and of course Mirchi Bajjis!

In the Gadag household, this is a regular treat on a rainy evening or when the whole family craves “junk” food. It’s a time for everyone to come together, throw on a 4 hour Bollywood movie, grab a glass of wine and share some mirchi bajji’s with bhel on the side.

From my family to yours, I hope you enjoy this 🙂

What you’ll need:

jalapenos (1 serving : 5)

thyme seeds (1-2 tbsp)

cumin seeds (1-2 tbsp)

Bob’s Red Mill Garbanzo Flour (1 cup)

Chosen Foods Avocado Oil (1 cup)

warm water (1-2 tbsp)

s&p to taste

Method:

Start by slitting a vertical line through each of the jalapenos. De-seed for less spice

Stuff with Thyme seeds + Cumin Seeds

To make your batter , combine the remainder of cumin seeds, thyme seeds with the garbanzo flour. Add salt to taste. Add a couple tablespoons of the heated oil and WHISK away!

Add in a couple tablespoons of warm water. You want to have a fairly thick consistency so the batter will hold in the oil

At Ankitha Gadag Recipes, we love putting spins on traditional flavors. What happens when you take two exotic cuisines and combine them in a plate? Flavor BOMB people, that’s what. Here we have a traditional smoked salmon dish with capers that one would consider very Mediterranean combined with South Indian yogurt rice or fondly known as “curd rice.” Check out the recipe below at one of my favorite blogger’s site!

Curd rice/ Thayir sadam is more often eaten by the south Indians as a part of meal. Rice and yogurt are the 2 main ingredients that go towards making this. It is called as thayir sadam in kerala. Yogurt rice can be made in different ways. I am sharing this with bit of fusion of…Read…

Ankitha Gadag shares an original recipe for a savory delicious chili…with an exotic twist!

I don’t know about you guys but I love a week-night meal that keeps on giving. Giving heartiness, nourishment, warmth, fulfillment… what I call healthy soul-food. A delectable meal that gets prepared in a batch-style quantity, yet you don’t get bored of it two meals later. That is precisely what this savory spicy chili is.

I used ground beef (85% lean) for this recipe, but feel free to use whatever protein floats your boat. If you are health conscious and looking for a protein dense meal, use bison. If you want a more melt-in-your-mouth chili, use a less lean version of beef/pork/turkey. If you’re trying to keep it vegetarian, try using Tofu crumbles, Tempeh crumbles, Seitan, or even just red beans. Make the recipe YOURS!!! 🙂

Okay guys, so this curry is truly a GEM and an Ankitha Gadag original recipe. I promise you, reactions will be nothing short of jaws-dropping if you decide to put in the work to give this a try!

For one, this recipe has taken a few weeks to perfect. I was first inspired to re-create this curry after tasting the most amazing Achari Chicken Curry at a local Hyderabadi restaurant. It was unlike anything I ever tried before – it was tangy, it was spicy, truly tantalizing your taste buds in every way. Of course I had to dig further and put my skills to the test.

Turns out Achari (Pickle) Murgh (Chicken) Curry actually originated in the Northern region of India (Punjab). Pickling of mangoes, limes and other vegetables would require a variety of spices all batched together for pickling. So, what do you do with the leftover spices? Make curry, of course!

This curry has now been modified to fit South Indian taste buds (a.k.a – made spicier). Don’t fear, the heat is so well balanced with the unique flavors from the kalonji (onion seeds), fenugreek, and yogurt 🙂

Start by marinating the chicken, you can marinate as long as 12 hrs or as short as 2. Add lemon juice, chillies, half of curry leaves, red chilli powder, turmeric powder, half of pickling spices, salt, yogurt, and mustard seed oil to the chicken. Mix and set aside.

I first became obsessed with Chicken Biryani when I first visited Hyderabad in the summer of 2014.

The spices, the aroma, the flavors… were incomparable to anything I expected or tasted in the US. I vividly remember my first thoughts being – if I were to be trapped on a deserted island for the rest of my life, I might be okay if I had an endless supply of this delicious biryani.

After that out of the world experience, I did everything in my power to recreate the taste at home. After visiting endless biryani restaurants including: Paradise Biryani, Biryani Pot, Asiana’s, etc, and after countless trial and errors with various recipes; I believe I have mastered the art of biryani.